Chili Lasagna
This twist on the classic Italian dish is incredibly easy to make and perfect for weeknight dinners or feeding a crowd.
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Servings: 8
Calories: 357kcal
Ingredients
- 3-4 cups leftover chili
- 9 lasagna noodles no-boil or cooked according to package instructions
- 1 1/2 cups cottage cheese or ricotta
- 1 tbsp eggbeater or 1 egg
- 1 teaspoon garlic powder
- 1 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh cilantro or parsley optional, for garnish
Instructions
- Preheat the oven to 350°F (190°C) and grease a 9x13-inch baking dish.
- In a bowl, mix cottage cheese, egg, and garlic powder until smooth.
- Spread a thin layer of leftover chili on the bottom of the baking dish. Place 3 lasagna noodles on top.
- Spread 1/3 of the cottage cheese mixture over the noodles, then top with 1/3 of the chili. Sprinkle with 1/3 of the cheddar and mozzarella cheeses.
- Repeat the layers two more times, finishing with a layer of chili and cheese on top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
- Let rest for 10 minutes before serving. Garnish with fresh cilantro or parsley, if desired.
Nutrition
Calories: 357kcal | Carbohydrates: 39g | Protein: 21g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 845mg | Potassium: 505mg | Fiber: 5g | Sugar: 3g | Vitamin A: 579IU | Vitamin C: 2mg | Calcium: 259mg | Iron: 4mg